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PUMPKIN SOUP

 

Ingredients

1 medium pumpkin

2 tablespoons of curry paste (we like Penang)

1 tin coconut cream

1 tablespoon garlic

1-2 cups stock (depending on the size of your pumpkin)

Optional: this recipe is very flexible, you can add any flavour to make this your own! We like to add a curry paste in place of the stock or a handful of veggies.

Method

Cut out opening in top of pumpkin and remove seeds.

Put all ingredients in and mix. Put cap back on pumpkin.

Cook the whole pumpkin (cap on) for between 45 minutes to 1.5 hours. This will vary depending on size.

Test pumpkin skin in half hour increments to see when it is soft. 

When soft, remove from heat and remove pumpkin cap. 

Scoop contents from sides of pumpkin (but don’t take too much as it can collapse) and scoop straight into bowls.

Serve with papadams.

SHEPHERD’S PIE

 

Ingredients

Mash:

5-6 large potatoes

2-3 tablespoons butter

1/4 cup of milk

1/4 cup shredded cheese

pinch salt

Filling:

500g of mince of choice

2 carrots, diced

1 onion, diced

3-4 florets broccoli chopped small

3-4 florets cauliflower chopped small

1 400g tin diced tomatoes

1 37g Maggi Shepherds Pie recipe base

Method

Fry off mince in a hot pan with a dash of oil until browed. Add onion and cook for further 2-3 minutes or until softened.

Add all diced vegetables, Maggi base sauce and tin of tomatoes. Mix together over low heat and allow to simmer for 15-20 minutes or until vegetables are soft.

Meanwhile, peel potatoes, chop into cubes and put in a pot with a pinch of salt and water to cover. Bring to boil and cook until tender.

Remove excess water from potatoes and add butter & milk. Mash together until smooth consistency.

Put filling into cooking tray that is around 30 x 20 x 6cm in size or larger leaving 2-3cm on top for your mashed potato (you may have a little leftover filling to use elsewhere if the above size is used). Level out contents in dish.

Top the filling with mashed potato and smooth over. Sprinkle with cheese.

Bake the completed shepherds pie for approximately 20 minutes or until filling is warmed through.

NACHOS MINCE

 

Ingredients

500g chicken, beef or vegetarian mince

1 onion diced

1 tin beans (your choice, four bean, black beans, butter beans etc…)

1 50g sachet Old El Paso Nacho Spice Mix

Method

Brown off mince & onion in a pan until the meat is cooked through and onion is tender.

Add beans, corn and spice satchel with recommended water (as per spice mix) and simmer until sauce thickens. Remove from heat and add to nachos as required.

Also delicious on a baked potato, on toast or in a burrito. YUM!

 

NACHOS SALSA

 

Ingredients

2 tomatoes, diced

1 half continental cucumber, diced

1/4 onion, diced

1/2 lime

Method

Add diced tomatoes, cucumber, and onion into a bowl.

Squeeze 1/2 lime juice over all ingredients and mix together.

 

GUACAMOLE

 

Ingredients

2 avocadoes roughly mashed

1 tomato diced (optional, I don’t always use if the kids are also sharing)

1-2 tablespoons Yumi’s Garlic Dip

1/2 lime (to stop browing)

Pinch salt & pepper

Method

Add all ingredients to the avocado in a large bowl.

Mix together well.

This will last 2-3 days in the fridge after its made. If the avocado browns, remix.

 

ZIGGY ROAST PORK

 

Ingredients

2kg boneless pork roast

Salt

Method

Prepare the pork. Remove from any packaging and pat dry with paper towel until all surfaces feel dry to touch.

At every 2cm increment across the top of the rind make incisions all the way though until you can see the meat under the fat.

Generously apply salt to the skin of your roast and rub it into the grooves, right down to the visible meat.

Allow to sit on the bench until the meat reaches room temperature. Do not leave uncovered in fridge overnight or excessively dry skin out.

Turn the Ziggy on HIGH and allow to preheat until temp is in the red zone.

When the temp is in the red zone, place your pork in the Ziggy in a roasting dish or disposable foil tray resting on a trivot. A trivot is essential so you don’t burn the bottom of the roast!

Leave the temperature on HIGH in the red zone for the first hour of cooking and do not open the lid! If you need to check the roast, look through the back hole, but do not lift the lid!

Check roast after 1 hour of cooking. Cook for 1 more hour on LOW setting or until a knife into the centre of the pork causes clear fluid to escape. If the fluid is still pink, it needs to cook little longer.

Remove the roast from the Ziggy and separate your crackle from the meat. Cut to your liking and ENJOY!

 

 

ZIGGY PORK BELLY

 

Ingredients

1kg pork belly piece

Salt

Method

Prepare the pork belly by removing from any packaging and patting dry with paper towel until all surfaces feel dry to touch.

At 2cm increments across the top of the rind, make diagonal incisions all the way though until you can see the first layer of meat under the fat.

Generously apply salt to the rind and rub it into the grooves, right down to the visible meat and leave it to rest in a disposable foil barbecue tray or other tray that will collect oil from the pork belly cooking. Do not pre oil tray or put trivet inside the cooking tray as you will need the oil later. Put trivet UNDER the tray while cooking.

Turn Ziggy on and allow to preheat to 220 degrees. When temperature is reached, place your pork belly into the Ziggy skin side up and cook until meat is cooked through, approximately 30-45 minutes depending on meat thickness and Ziggy temperature.

By now, you should have something that resembles cooked meat with little to no crackle on the rind and a pool of oil in the bottom of your foil tray.

This next step right here is the secret to amazing crackle on your pork belly skin in the Ziggy… You’re welcome!!! Remove the pork belly from Ziggy and flip the meat skin side down so the rind it is sitting in the oil and put it back into the Ziggy for a further 10-15 minutes on HIGH so the magic can happen.

Remove pork belly from Ziggy and flip to skin side up again and allow to rest for 5 minutes. Cut into strips and serve.

S’MORES

 

Ingredients

(Per serve)

2 x Biscuits (we used Hobnobs, chocolate topped McVities also work well!)

2 x Marshmallows

1 x square Chocolate (we used Rolo, any chocolate works)

Method

Preheat oven to 120-140 degrees OR set aside some coals from a fire

Wrap S’mores in foil

Cook 2 mins first side

Cook 2 mins second side

Rest 1 minute (or risk burning your mouth!)

STROGANOFF

Ingredients

500g meat of your choice cut into strips

500g button mushrooms, whole

1 medium sized brown onion, sliced

2 tablespoons sour cream

1 Maggi Beef Stroganoff Recipe Base – 47g

Method

Brown off meat in a pan. Add mushrooms and onion and continue to cook for a further 2-3 minutes.

Add Maggi recipe base and 310ml of water to pan and bring to boil.

Simmer for a further 15-20 minutes or until beef is tender.

Stir through sour cream and serve.

We usually have stroganoff with rice or mashed potatoes because Sian is gluten free. Traditionally, this dish is served with pasta.

 

SECRET CURRY

Ingredients

500g meat of your choice or tofu cut into pieces (pictured is tofu)

1 medium sized brown onion, sliced

2-3 medium potatoes diced into 2cm cubed pieces

1/2 cup of peas

1 400g tin coconut milk

1 Maesri 114g Curry Paste tin. We like Massaman the most (pictured) but there are about 5 to choose from. 1 full 114g tin is medium to hot spice. Add less if you want a milder curry.

Method

Add all raw ingredients and condiments into a pan (except the peas as they overcook).

Bring to boil. Reduce to a simmer for 30 minutes or until potato pieces are tender and meat is cooked though.

Add peas 5 minutes before serving to keep their green colour and flavour.

Serve over steamed rice.

This meal is so adjustable, you can add any ingredients you want! This is also a good dish for the Ziggy in a disposable foil tray over a trivet.

BREAKFAST OMELETTES

Ingredients

(Makes 4 serves)

1/2 Capsicum, diced

1/2 Onion, diced

4-5 mushrooms, sliced thinly

1 cup shredded cheese

12 eggs (3 per omelette)

8 tablespoons oil for pan (2 per omelette)

2 tomatoes cut into 2 thick slices each (1 per serve)

Method

Add capsicum, mushrooms and onion to a pan and cook for 2-3 minutes over medium heat until browned and softened. Set aside. You can add whatever ingredients you like to the filling such as bacon, ham or other vegetables.

Whisk three eggs together. In a hot, clean pan heat 2 tablespoons of oil and pour egg mixture in and jiggle pan so the egg mixture covers the full circle of the pan. Reduce heat to medium.

Allow egg to cook until it is visually 70-80% cooked from the bottom. IMPORTANT: Do not flip the omelette, as tempting as it is!

Add the pre cooked filling to one half of the omelette circle and sprinkle cheese over the fillings. Now, flip the plain half of the omelette over the top of the fillings so it resembles a semicircle shape in the pan. Don’t worry if the egg is slightly uncooked still at this stage as it will continue to cook through, melt the cheese and seal the ingredients inside.

Add the half tomato to the exposed pan and allow to cook for 2-3 minutes. Flip the tomato and wait another 2-3 minutes. DO NOT flip your omelette while you wait for the tomato to cook! If your heat is on medium or lower, the bottom of your omelette will not burn but rather crisp up and brown.

Slide omelette onto a plate with cooked tomato, season and serve.

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